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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°F. | 2. Pat cubed meat with paper toweling until dry. Sprinkle with 1 tsp salt and 1/2 tsp pepper. Combine meat and flour in a ziplock bag and shake around to coat. | 3. In a large heavy skillet, heat suet until it is spluttering (but not smoking or scorching). Brown a few (10-12) cubes of meat at a time, turning often, until browned, about 2-3 minutes. Reduce heat if needed to prevent scorching. Remove from pan to a heavy 2-quart deep casserole (about 4 inches deep) when browned. | 4. Repeat until all the meat is cooked. Add more suet as needed. | 5. Reduce heat to medium and add mushrooms and onions. Saute 2-3 minutes or until tender. Transfer mushrooms and onions to casserole. | 6. Add water to skillet and bring to boil over high heat, scraping skillet with spoon to remove and browned bits. Pour over meat mixture in casserole. | 7. Add sherry, parsley, thyme, Worcestershire sauce, and remaining salt and pepper (or to taste) to mixture in casserole. Stir gently to combine. | 8. On a lightly floured board, roll puff pastry out into a rough rectangle about 1/4 inch thick. Cut 2 12x1/2 inch strips from ends of pastry. Lay strips end-to-end around rim of casserole and firmly press into place. Moisten slightly with cold water. | 9. Drape remaining pastry over the rolling pin and transfer to casserole. With a small, sharp knife, trim off excess pastry. Crimp edges. | 10. Reroll excess pastry and cut into decorative shapes (leaves, flowers, or whatever). Moisten back sides of pastry cutouts with a mixture of the egg yolk and cream and place arrange attractively on top of the pie. | 11. Slash 2 parallel cuts about 1 inch long in the center of the pie. Brush crust with the egg yolk and cream mixture. | 12. Bake in center of oven at 425°F for 30 minutes. Reduce heat to 350°F and bake an additional 30 minutes or until crust is golden brown. | 13. Serve immediately, while fresh and hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef sirloin	1 1/2	1/2	round cut	1366.8031	0.0	138.0403	86.4282
veal kidney	1	lb	peeled cut	449.065	3.8556	71.4875	14.1524
salt	2	teaspoons		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
beef suet	1/4	cup	rendered	-	-	-	-
mushroom	1	cup	sliced	-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
water	1 1/2	cups		0.0	0.0	0.0	0.0
sherry	1/4	cup		-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
worcestershire sauce	1/4	teaspoon		1.105	0.2757	0.0	0.0
puff pastry	1	package	frozen	-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
half	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.